24,030 reputation
12044
bio website dennybrew.com
location Eugene, OR
age 62
visits member for 4 years, 2 months
seen 27 mins ago

I have been a homebrewer for over 15 years and 440 batches. I'm a BJCP National judge and a member of the Governing Committee of the American Homebrewers Assoc.


Sep
28
comment How much light is too much light?
All I can tell you is that I've had very hoppy beer in a pint glass skunk in less than 5 min. in direct sunlight. That's not exactly analogous to your situation, but it's enough to make me careful about exposure to sunlight.
Sep
26
answered How much light is too much light?
Sep
24
answered High 'finished' gravity
Sep
23
comment Should the starter volume be included in the overall batch size?
Temp shock happens when you pitch warmer yeast into colder wort. When you pitch colder yeast into wort the same temp or warmer the yeast doesn't start using it's glycol reserves before it gets into the wort. That gets you faster starts and healthier fermentations. I've done it hundreds of times and it works great.
Sep
23
comment Should the starter volume be included in the overall batch size?
I find it works best for me to put the starter in the fridge a day or 2 before I want to use it. That gives the yeast plenty of time to drop out. I also pitch the yeast cold from the fridge. I find that I get better performance that way than letting it warm up first.
Sep
21
awarded  Custodian
Sep
21
comment When to remove hops and other bittering/aroma agents?
It all settles out in the fermenter.
Sep
19
comment What is the largest percentage of grain bill for steeping?
I don't think a wit should have any carapils at all.
Sep
13
answered How quickly do i need to drink my beer?
Sep
11
comment Wyeast Activator Swelling Expiration time
I agree with most of this, and I DO know a bit about that yeast! However, I never warm it up before pitching. I take the starter out of the fridge, decant the spent wort, and pitch immediately. BTW, the swelling produces almost no cell growth and shouldn't be seen as replacing a starter.
Sep
5
comment handling shrinkage from crash cooling
It's called "Pragmatic Brewing"! :)
Sep
5
answered handling shrinkage from crash cooling
Sep
5
comment Are there sulfites in homebrew?
Water may contain sulfates, but I'm pretty sure there are no sulfites. Likewise, I'm not aware of any sulfites in malted grains.
Sep
4
comment Possible failed ferment: re-boil or campden + re-pitch?
You have done enough brewing that I can give you my favorite piece of advice....deal with it! :) You know how things work and your ideas were good. All you need to do is apply your knowledge and experience to the situation and make your best guess. That's what any of us who advise you are doing!
Sep
4
answered Possible failed ferment: re-boil or campden + re-pitch?
Aug
29
answered Is my batch contaminated / infected?
Aug
28
comment Advice for IPA recipe (with dry mouthfeel)
You want to replace 10% of the fermentables with an adjunct. At 75% efficiency, you get about 25 gravity points from a lb. of grain. Sugar (for instance) gives you about 45 gravity points per lb. So you'd replace 1 lb. of grain with about 1/2 lb. of sugar. Corn and rice give you about 40 points per lb. For rice, I like to use Minute Rice. The starches in it are already gelatinized so it can go right into the mash. If you use regular rice, you need to boil it before it goes into the mash.
Aug
28
comment Advice for IPA recipe (with dry mouthfeel)
Given the info in your edit, the first thing I'd do is check my thermometer to be sure it's accurate. If it reads low, you could be mashing at a higher temp. A 90 min. mash will also help to be sure you convert as much of the mash as possible. 1.070 is on the edge of using only pack of yeast, so you might try 2 the next time.
Aug
28
comment Advice for IPA recipe (with dry mouthfeel)
OK, 05 is about as attenuative as it gets. In addition attenuation is based more on wort fermentability than yeast strain used. The same yeast can get anywhere from 70%-90% attenuation depending on the wort. Given that, I recommend replacing 10% (as a start) of the malt with rice, corn, or sugar. That's given as a % of fermentables, not weight.
Aug
28
answered Advice for IPA recipe (with dry mouthfeel)